Quick & Easy

Scroppino with strawberry puree

scroppino with strawberry puree
12 Item


Strawberry puree


1.Place six glasses in the freezer to chill. Meanwhile, to make strawberry puree, blend or process strawberries and cordial until smooth. Transfer to a jug; refrigerate until needed
2.To make the scroppino, place half the vodka in a blender; slowly pour in half the wine, then add half the sorbet. Blend, in bursts, until combined.
3.Pour 1 tablespoon strawberry puree into the base of chilled glass, top with scroppino; serve immediately.
4.Repeat with remaining ingredients.

This traditional frozen Venetian drink made with gelato is hard to categorise – part drink, part dessert ­with a texture more akin to a slushie. We’ve used sorbet instead of gelato but, either way, it’s delicious; just be sure to serve it with long spoons or straws, if served in tall glasses.


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